Turnip Juice is a popular beverage of southern Turkey, originating from Adana. Although its Turkish name Salgam suyu (or shortened, salgam) does literally mean "turnip juice", it is, in fact, the juice of purple carrot pickles, heavily salted, spiced and flavoured with aromatic turnip (çelem) and fermented in barrels.

Dolma is a family of stuffed vegetable dishes in Turkish Cuisine and the cuisines of the former Ottoman Empire and surrounding regions.Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or Sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper.

Imam Bayildi (literally translated as "The imam fainted" or "The imam was thrilled" depending on the context) is one of the most notable Turkish zeytinyağlı (olive oil) dishes. It is a kind of Meze as a vegetarian dish.

Gozleme  is a savoury Traditional Turkish hand made and Hand rolled pastry. Fresh pastry is rolled out, the thinly rolled out dough is then filled and sealed, then cooked over a griddle, traditionally this is done on a saç.

A Simit is a circular bread with sesame seeds, very common in Turkey.The characteristics of simit (size, crunchiness/chewiness, etc.) tend to vary by region. In the city of İzmir, simit is known as "gevrek," (literally, 'crisp') although it is very similar to the Istanbul variety.

Calkarasi ("Cal Black") is a variety of red wine grape from the Çal district of the Denizli Province of western Turkey. It also gives its name to a wine produced from the grape, which is sweet with berry fruit flavours.

Pekmez (the origin of the word is Turkish is a Turkish syrup-like liquid obtained after condensing juices of (especially) grape, fig or mulberry by boiling with coagulant agents. It is used as a syrup or mixed with tahini for breakfasts.

A Cezve is a Turkish Coffee pot designed specifically to make Turkish coffee.The long handle is particularly useful to avoid burning one's hands, and the brim is designed to serve the coffee.

Tarhana is based on a fermented mixture of grain and Yoghurt or fermented milk, usually consumed as soup. As it is both acid and low-moisture, it preserves milk proteins effectively for long periods.

Coban Salatasi or Choban Salad (Turkish for "Shepherd's Salad") is a Turkish salad. It is one of the most popular salads in Turkey and TRNC-Turkish Republic of Northern Cyprus.